*Ms. Bacon suggests that the rice be rinsed first in order to remove excess starch. Heat 2 tbsp of the oil in large saucepan over high heat. Add the rice and cook, stirring constantly, stirring constantly with a wooden spoon, until all the grains are coated. Add water and salt and cover the pan witha cloth, then with the lid. Reduce the heat to a simmer and cook for 15 minutes. Meanwhile, toast the almonds in a dry, nonstick skillet. When they start tto give off their characteristic aroma- in about 5 minutes- they are ready. Remove the rice from the heat; it should have absorbed all the liquid. If not, return the rice to the heat uncovered for a few minutes to finish evaporation. Transfer the rice to a large bowl and stir in the almonds, pistachios, raisins and apricots. Serve the rice heaped in a mound on a serving platter; or press it into a ring mold brushed with oil, then unmold to give rice an attractive shape on a platter. Decorate with sprigs of fresg greens, such as coriander leaves, watercress or mache. NOTES: Serve this dish lukewarm or cold. this dish is commonly served on Friday nights and festivals. Recipe from: Jewish Cooking From Around the World by Josephine Levy Bacon p.67 1986 Barrons Educational Series, Inc. Recipe by: Jewish Cooking From Around the World Posted to JEWISH-FOOD digest V97 #252 by Linda Shapiro on Sep 19, 1997